I know what you’re thinking. Does that title even make sense? Why yes, yes it does. It’s a complicated name, but they really describe the cookies perfectly when you see all that goes into them. So bear with me and it will all make sense soon.
A few months ago, Birthday Oreos were all the rage. I never did pick up on that craze, besides Breyer’s Oreo Birthday Blast ice cream if that counts. Then I was walking the aisles at the grocery store last weekend and the newest edition of Oreos caught my eye. Ice Cream Oreos – Rainbow Shure-Bert!…is their full name.
Ice cream flavor + cookie form = asldkfjoeifohdflksdj!!!!!
Translation? Y to the UM.
My original plan was to make cupcakes, but one minor problem turned into another and my plan was transformed into something else. You might wonder what crushed up cookies mixed into cookie dough would do. Would the cookie flavor just blend right and get lost in the mix or would it be double cookie heaven?
A spoonful of dough later, I had my answer. Double cookie heaven.
And why not drizzle pink and green icing overtop of each cookie-filled cookie just to keep with the sherbert theme and tie it all together?
Ice Cream Oreo Cookie Cookies
For the cookies-
1/2 cup butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Ice Cream Oreos, chopped
For the icing-
1 cup powered sugar
2-4 tablespoons milk
1. Preheat oven to 275 degrees. Spray cookie sheets with nonstick spray and set aside.
2. In the bowl of a stand alone mixer, cream butter and sugar. Add egg and vanilla. Beat on medium speed until well combined.
3. In a separate medium bowl, mix flour, baking soda and salt. Add to butter mixture and continue to beat until well combined. Stir in crushed Oreos with a spatula.
4. Drop dough by the spoonful onto baking sheets. Bake about 9-11 minutes, or until tops become golden brown. Let cool completely and ice as desired.
To prepare the icing, divide powdered sugar among two separate small bowls. Add 1-2 tablespoons of milk to each one and stir until smooth icing forms. Add food coloring until you reach desired colors (only 1-2 drops for light pastel colors as show in my pictures).